Quinoa with Mushrooms & Thyme: 4 Points

by Queen of Points on March 1, 2011

Pretty good. I’d definitely make it again for a vegetarian. maybe different mushrooms? Was somehow a little “gamey”, if mushrooms can be such a thing. Quinoa took longer to cook than advertised, and wine never got soupy, but it was pretty good. Tina loved it.

Quinoa with Mushrooms & Thyme

Serving Size: 4
PointsPlus value: 4
Level: Intermediate


1 cup quinoa, rinsed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine
1 tablespoon Grated Parmesan cheese


Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.

Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Saute until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.

Mix quinoa into mushroom mixture; season with salt and pepper. Add grated cheese.


Skip the cheese and you’ve got a vegan recipe.

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{ 4 comments… read them below or add one }

Rasha Proctor March 3, 2011 at 10:18 pm

OMG! This sounds sooo good. I will try it tomorrow and let you know.


Cancan April 23, 2012 at 10:47 am

This looks very good but just curious… The quinoa itself is 16 points in 1 Cup uncooked, with olive oil and the cheese oh and the 1 cup of wine how can this be 4 points each for 4 servings??


Alexis {Diva on a Diet} January 9, 2013 at 12:47 pm

Yeah, I just put it in the Recipe Builder and it came out to 8 pointsplus for 4 servings. 7 if you exclude the mushroom and onions to count them as 0 for being veggies. Although, since the alcohol is cooked out of the wine, I always wonder if you need to count full points for that!


Wendy March 6, 2013 at 10:50 pm

I made this tonight and it is delicious! I sprinkled the top with some vegan Parmesan, although I don’t think it needed it. So flavorful and “meaty” with the mushrooms. I’m vegan and I will be making this again soon. I did cut the oil down to a teaspoon, and reconstituted some dehydrated portobello mushrooms instead of shiitake because it’s what I had on hand. Fresh criminis from farmer’s market and thyme from the garden made this extra special. Thanks for sharing!


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